4 oz. spinach, steamed and finely chopped (GBFood)
1 head of broccoli, chopped (GBFood)
1 small shallot, finely chopped
1 Tablespoon butter
1 teaspoon sherry
1/2 teaspoon salt, divided
1 cup cheddar, shredded (I use Vermont Cabot Extra Sharp)
2 cups 1/2 & 1/2
1/8 teaspoon pepper
pinch of nutmeg
For Crust: (Will need to be refrigerated 30 minutes or up to overnight.)
1 1/4 cups flour
1/4 teaspoon salt
4 Tablespoons cold butter, sliced
2 Tablespoons vegetable shortening
3-5 Tablespoons of ice water
1. To make crust, in a large bowl combine flour, salt, butter and shortening. With a pastry blender, mix ingredients until it resembles coarse crumbs.
2. With a fork stir mixture while adding 1 tablespoon of ice water at a time, until dough is just moist enough to hold together.
3. Shape dough into a disk and wrap with plastic wrap and refrigerate for 30 minutes or up to overnight. If chilling overnight, be sure let dough stand for 30 minutes at room temperature before rolling.
4. Meanwhile fill large pot with 1/2 inch of water, bring to boil over high heat. Add spinach to pot and steam, covered for 3 minutes. Remove from heat and rinse immediately with cold water. Wring out as much moisture as possible from the spinach and chop.
5. In a large pan melt butter over medium-high heat. Add shallot and cook stirring for 1 minute. Add broccoli and sherry stirring for 3 minutes. Add spinach and 1/4 teaspoon salt cooking for 1 more minute. Remove from heat and transfer mixture to a bowl and set aside.
6. On a lightly floured surface, with a floured rolling pin, slowly roll out a 12-inch round. Place into a 9-inch pie plate leaving enough overhang to fold over edges. Place in the freezer for 10 minutes and turn the oven to 425 degrees F.
7. Crack eggs into a medium-size bowl. With a fork gently scramble them. Add 1/2 & 1/2, other 1/4 teaspoon of salt, pepper and nutmeg. Set aside.
8. Place foil in crust and fill with pie weights or dry beans and bake for 10 minutes. Remove foil with weights and bake until golden, about 10 minutes longer. Take crust out of the oven and put on a wire rack to cool.
9. Turn oven control to 350 degrees.
10. Layer a thin amount of shredded cheddar on the bottom of quiche crust, then add spinach/broccoli mixture, spreading evenly. Layer the rest of the cheddar and then slowly pour the egg mixture over that. Fill crust without overflowing.
11. Place quiche in oven and bake for 55-60 minutes, or until knife comes out clean when inserted into the center. Let cool on a wire rack for 15 minutes before serving.
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